2) Divide the dough into 12, and roll each into a firm ball. Line both sides of a tortilla press or 2 cutting boards with 2 pieces of cling film. Place the masa balls, one at a time, in the middle and apply pressure until dough spreads out to a 12cm diameter.
3) Heat a cast iron griddle to very hot, but do not oil. Place a masa disk on the griddle and brown on both sides, for approximately 1 minute on each side. Remove and allow to cool.
4) While still warm, remove the centre of the dough, and fold the edges up, making a hollow tart-like shell.
5) Heat 2.5cm of vegetable oil to 180C. Add the sope shells to the oil, one at a time, and cook on both sides until crispy and golden brown.
6) Keep the shells warm until they are all cooked and ready to serve. Serve topped with vegetables or savoury meats.
Cook's Note: When you press the dough into a flat circle, if the edges are cracked deeply the dough may be too dry. If the disk of dough does not remove from the cling film easily, the dough maybe too moist.